In an enamelled iron pot, I cook the rice in butter and a pinch of salt on the hob until it goes transparent, then add the (gold top!) milk slowly a bit like a risotto, stirring as I go for about 5 minutes or so (a cup of tea amount of time). Then I smooth the top and grate over nutmeg and put in a slow oven to get the skin.

Sometimes I add a bay leaf and lemon zest, when I am feeling fancy. :P

I make mine in a slow cooker, boiling is ( for me at least) quite tricky as it tends to boil over or burn if unattended for a second, and I just don't have the patience . Never tried baking (not traditional to my background)